Description
A light and airy bread made with cottage cheese and fresh blueberries, perfect for brunch or a light dessert.
Ingredients
- 3 large eggs, separated
- 3 tablespoons cottage cheese
- 1 tablespoon granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 cup fresh blueberries
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the egg yolks, cottage cheese, and vanilla extract together until smooth. Set aside.
- In a separate bowl, add egg whites and a pinch of salt. Using a hand mixer, begin to beat the egg whites on medium speed.
- When the eggs start to foam, add the cream of tartar and gradually increase speed to high. Slowly sprinkle in the sugar while continuing to beat until stiff peaks form.
- Gently fold the whipped egg whites into the yolk mixture, making sure not to deflate the egg whites.
- Carefully fold in the fresh blueberries until evenly distributed in the batter.
- Spoon the batter onto the prepared baking sheet, forming six even mounds.
- Bake in the preheated oven for 25-30 minutes or until golden brown and firm to touch.
- Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve warm, optionally topped with whipped cream or honey. Can be customized with different berries or flavorings.
